Achiote Chorizo & Clams
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Prep Time
10 minutes
Cook Time
20 minutes
This is one of our favorite versions of surf & turf - Chef Christian shares his (surprisingly easy) recipe for Chorizo & Scallops. "Deceptively light due to the citrus and simmering of white wine, you can truly just dip the bread in the sauce and be happy. I prefer a dry white wine such as Sauvignon Blanc, but a Chardonnay will do, as well. Don't rush the clams opening - that natural clam juice adds so much to the broth that you don't need to season beyond the recipe."
Author: Chef Christian Gill
Ingredients
-
2 lbs Littleneck Clams, rinsed and in shells unopened
-
1 ½ tablespoon Spiceology Achiote Blend
- 2 9 oz Chorizo tubes (pork)
-
1 ½ cup Shallots, thinly sliced
-
¼ cup Garlic Cloves, medium chop
-
2 Fresno Chilies, thinly sliced
- 2 Limes for juice
-
½ cup Cilantro, chopped finely with stems
-
1 ½ cup Cherry tomatoes (whole)
- 2 cups Chicken Stock
-
1 cup white wine
Directions
- In a large Dutch oven or extra large skillet with a lid, brown the chorizo. You should be able to distinctly see crumbles once it is fully cooked.
Remove from the skillet, leaving the brown bits sticking to the pan. Add 2 tablespoon of olive oil and heat in the same pan. Sauté chopped garlic for two minutes over medium-high heat until fragrant. Add sliced shallots and sauté for an additional two minutes.
- Deglaze the pan with 1 cup of white wine. As alcohol is cooking off from the wine, add Achiote blend and stir. Cook over medium-high heat until shallots and garlic start to thicken into a sauce - approximately 2 minutes.
- Add cooked chorizo and tomatoes to the skillet and cook for an additional two minutes or until tomato skins start to pop and wrinkle.
- Add juice of limes and chicken stock and bring to a boil.
- Add clean clams to the skillet in one even layer and cover. Reduce heat to medium low and let cook for 10-12 minutes shaking the pan back and forth occasionally.
- Remove lid from the skillet. All clams should have opened all of the way or most of the way. - Remove from heat.
- Slice fresh sourdough loaf.
- Plate clams and chorizo, garnish with cilantro and Fresno slices.
- Squeeze more lime juice over clams.
- Don't share unless you really love the person asking for some.
